This fancy-looking and easy to make French side dish recipe will be the default way you eat your potatoes from now on! Happy cooking!
Pearls From the Author
Even though it is widely known that this recipe originated from France, there are only a few rumours about how it came to be called the Duchess. This name was used for the first time in a book called La Nouvelle Cuisinière Bourgeoise, published in 1746. It is known that around that time the potatoes were banned because of the belief that they caused sickness. However, when the ban was lifted, potatoes became a fashionable ingredient and luxury food. In the events, they were being served to the foreign politicians and nobles. It has been speculated that this is the main reason the recipe is called the Duchess.
- For Brushing
- Place the potatoes into a large bowl and add butter on top. Mash the potatoes using a fork or a potato masher. Do not use a blender for this task. Then allow them to release steam for a few minutes.
- Add the heavy cream, nutmeg, salt and black pepper. Keep mashing and mixing the potatoes. Finally, add the egg yolks and mix thoroughly.
- Make sure that the mixture is smooth and uniformly mashed at the end.
- When it is smooth, fill up a piping bag with this mixture (use the star piping tip). Pipe the potatoes onto an oven tray covered with baking paper in a swirling motion. Make sure that the swirls have enough distance between them and not touching each other.
- Brush the potato swirls gently with the melted butter.
- Preheat the oven to 200 degrees (fan mode on).
- Bake the potato swirls for 20-25 minutes until they have a golden brown colour.
- Bon appetit!
You can serve it as the side dish of any meat recipe. You can find the main meat recipes here.